Radish and Asparagus baked in brown butter

• unsalted butter↗100g g
• mixed radish450g g

  larger radishes cut in half

• asparagus↗450g pack g

  each stalk cut into 4 pieces

• lemon↗juice ½

  plus extra if needed

• coarsely chopped parsley↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Gently heat the butter in a non‑stick pan. It will foam, then the solid particles will separate and start to brown. This will take 15‑20 minutes – stir constantly to prevent burning.

2. 2

   While the butter is browning, bring a large pot of salted water to a boil. Blanche the radish for 6 minutes, then remove with a slotted spoon. Blanche the asparagus for 2 minutes, then remove and place in ice water.

3. 3

   Add the lemon juice to the butter, stir and keep on very low heat while adding the radish and drained asparagus. Drizzle them with butter for 2 minutes.

4. 4

   Remove the vegetables from the browned butter and sprinkle with coarsely chopped parsley, add a little more lemon juice if desired.